6 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon black pepper
1/2 cup of vegetable oil
3/4 pound andouille or other spicy smoked sausage, cut into 1/2 inch slices
1/2 cup all-purpose flour
2 large onion
2 large green bell pepper, seeded & chopped
12 green onions, thinly sliced (white & green parts)
4 stalks celery, chopped
2 garlic cloves, minced
1 1/2 cups okra, cut into 1/4 inch slices, or 1 10 once package frozen sliced okra, thawed
12 cups of water
4 cups of chicken stock
2 cups of shrimp stock or bottled clam juice
2 tablespoons of dried thyme
2 tablespoons of Old Bay Seasoning for seafood
1/4 cup of minced fresh parsley
2 bay leaves
1 teaspoon cayenne
1/4 teaspoon hot pepper sauce
1 pound medium shrimp, shelled & deveined
1/2 pound fresh crabmeat, picked over
1 pound crawfish tails, peeled
6 cups hot cooked white rice
Pat the chicken dry, then sprinkle with the black pepper. Set aside.
In a large heavy saucepan or Dutch oven, heat 2 tablespoons of the oil over medium heat. Add the sausage and cook, stirring frequently for, 3 to 5 minutes, or until browned on both sides. Remove to paper towels to drain.
Add the chicken to the pan and cook, turning once or twice, for 6 minutes, or until browned on both sides. Remove with tongs to a plate. (When cool enough to handle, cut into bite size pieces.)
Using a measuring cup, measure the pan drippings, then add enough oil to the pan to make a total of 1/2 cup. Sprinkle flour over the oil and cook over medium to medium-high heat, stirring constantly, for 6 to 10 minutes, or until the mixture (roux) turns a deep reddish brown. (Watch carefully to prevent burning.) Add the onion, bell pepper, green onions, celery and minced garlic and cook over medium heat, stirring frequently, 10 minutes, or until the vegetables begin to soften. Stir in the okra, chicken stock, shrimp stock or bottled clam juice and water. Return sausage and the chicken to the pan and add the thyme, Old Bay Seasoning for seafood, minced parsley, bay leaves, and cayenne. Cook, partially covered, over low heat for about 30 minutes or until the chicken is cooked through and tender. Add the shrimp, crabmeat, and crawfish. Cook, uncovered for 5 minutes, or until the shrimp turn pink and the crawfish begin to curl. (The gumbo should be the consistency of a moderately thick soup. If too thick, add a little additional water. If too thin, simmer, uncovered, for a few minutes longer.) Season to taste with the hot pepper sauce and salt.
To serve, spoon about 1/2 cup of hot rice into soup bowls and spoon the gumbo over the rice.